<p>This study evaluated the impact of zedo (<i>Amygdalus scoparia Spach</i>) gum at different levels of 10, 12, 15 and 18%, in comparison with 30% maltodextrin as a carrier material on the qualitative characteristics of sour cherry juice powder dried using a Refractance Window (RW) method. The results of the drying kinetics revealed that increasing zedo gum concentrations accelerated moisture decline, thereby shortening the drying time required to reach the final moisture content. In contrast, samples containing maltodextrin required longer drying times. Furthermore, increasing the zedo gum concentration significantly (<i>p</i> &lt; 0.05) decreased moisture content, hygroscopicity, wettability, caking, bulk and tapped densities, Hausner ratio, compressibility index, a* index, and ΔE value of powders, but increased solubility and the b* index. (<i>p</i> &lt; 0.05). The highest total anthocyanin and phenolic content was achieved when 15% zedo gum was used; however, concentrations of 18% led to a reduction in the above compounds (<i>p</i> &lt; 0.05). Samples containing maltodextrin, in contrast, exhibited higher solubility and L* index, and lower hygroscopicity, wettability, caking, phenolic compounds, and anthocyanin content. Overall, it was found that the use of 15% zedo gum as a carrier material significantly improved the quality and acceptability of the final sour cherry powder product.</p>